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Layered Spice Cake

Believe it or not, I’ve never shared a recipe for a spice cake before! Sharing a standard spice cake recipe wasn’t quite up my alley though. Instead, I wanted to share a recipe for a layered spice cake.

This cake is made with ground cinnamon, ginger and nutmeg so it’s full of those delicious Fall flavors we know and love.

To top it all off this cake is frosted with a cinnamon cream cheese frosting. What more could you want in a spice cake??

image of a layered spice cake frosted with a spiced cream cheese buttercream frosting and decorated with fall-inspired colors

A Little Bit of Everything

This layered spice cake recipe is based on my go-to vanilla layer cake recipe, but I’ve made a few adjustments to get this spice cake recipe just right.

Besides the obvious addition of ground spices, I also swapped out half of the butter for oil. I find that using both oil and butter gives the cake a lighter texture without taking away all the wonderful butter flavor.

Most spice cakes use oil and have a lighter texture, and that’s what I was after with this recipe.

image of a layered spice cake that's been cut to show how moist and delicious the cake is

Two other notable swaps are the use of sour cream instead of buttermilk, and the addition of apple sauce.

I prefer using sour cream in this recipe instead of buttermilk because sour cream has a more neutral flavor that lets the spices in this recipe shine.

The apple sauce adds moisture and flavor and helps lighten up the texture.

All of these tweaks mean this recipe uses quite a few ingredients, but don’t let that intimidate you! Below is a list of swaps and substitutions that can be made if needed!

Substitutions and Swaps – Spice Cake Layers

Below are some swaps and substitutions that you can make in this recipe.

  • All-Purpose Flour – This recipe turns out best with AP flour but you can use cake flour or gluten free flour if needed.
  • Brown Sugar – You can use light or dark brown sugar in this recipe, but I prefer using light brown sugar. If needed, you can use all brown sugar and omit the granulated sugar.
  • Granulated Sugar – If needed you can use all granulated sugar and skip the brown sugar, but I recommend using both types of sugar if possible.
  • Ground Spices – The ground spices are the star of the show. You can adjust the amounts a bit based on your preferences, but I don’t recommend leaving any of them out.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
  • Whole Eggs – If you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder.
  • Sour cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Unsweetened Apple Sauce – I prefer using unsweetened applesauce, but you can use sweetened applesauce if that’s what you have on hand. You can also use additional sour cream in place of the apple sauce if needed.
  • Vegetable Oil – Any flavorless oil will work in this recipe! You can use vegetable, canola, or even sunflower oil. I don’t recommend using olive oil though, as it has a strong flavor that can clash with the spices in this cake.
image of a spice layer cake that's been leveled

Substitutions and Swaps – Cream Cheese Frosting

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
  • Cream Cheese – If you don’t like cream cheese frosting, use additional butter in place of the cream cheese.
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
  • Gel Food Coloring – I colored a bit of the leftover frosting different shades of orange and red to decorate the cake, but this is totally optional. You can also use natural food coloring if you prefer.
image of spiced cream cheese buttercream frosting

Tips for Making the Best Layered Spice Cake

  • Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
  • Make sure your ingredients are at room temperature to help them mix together better.
  • Don’t level your cake layers until they are completely cooled.
  • Make this spice cake vegan or dairy free! Use your favorite type of dairy free milk to replace the sour cream and heavy cream, vegan butter sticks in place of the butter, and additional applesauce in place of the eggs (see the note above in the substitutions section).
  • Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.

Making This Spice Cake in Different Sizes

This recipe can also be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make four 6″ cake layers with one batch of batter. Bake the cake layers at 350F for 34-36 minutes or until a toothpick comes out with a few moist crumbs.

image of spice cake batter being poured into cake pans to make a layered spice cake

One batch of batter can also be used to make one 9×13-inch spice sheet cake. Bake it at 325F for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly.

You can also use this recipe to make a Bundt cake! Bake time can vary based on the size and type of pan you use and can take anywhere from 45-75 minutes.

I recommend using a toothpick to test for doneness and checking on it every 5-10 minutes once it’s been in the oven for 45 minutes.

The final variation of this recipe is cupcakes!! This recipe makes about 24 regular sized cupcakes. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.

Making This Layered Spice Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The frosting locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
image of a gluten free layered spice cake that's frosted with a cinnamon cream cheese frosting

Let Me Know What You Think!

If you try this layered spice cake recipe, please tag me @chelsweets and use the #chelsweets so I can see your beautiful creations!!

image of spice cake layers frosted with a gingerbread buttercream

Other Recipes You Might Like

Yield: 24

Layered Spice Cake

image of a layered spice cake that's been cut to show how moist and delicious the cake is

This layered spice cake is frosted with a deliciously tangy cream cheese frosting!! It's made from scratch and is insanely moist!

Prep Time 15 minutes
Cook Time 32 minutes
Additional Time 1 hour
Total Time 1 hour 47 minutes

Ingredients

Spice Cake Layers

  • 3 cups all-purpose flour (375g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 1/2 cups packed brown sugar (300g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 2 tsp ground cinnamon (6g)
  • 1 tsp ground ginger (3g)
  • 1/2 tsp ground nutmeg (2g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 4 large eggs, room temperature (224g)
  • 1 cup sour cream, room temperature (255g)
  • 1/2 cup unsweetened apple sauce (90g)
  • 1/2 cup vegetable oil (105g)
  • 1 tsp vanilla extract (4g)

Cinnamon Cream Cheese Frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup full-fat cream cheese, room temperature (226g or 8 oz.)
  • 1 tsp vanilla extract (4g)
  • 1 tsp ground cinnamon (3g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (875g)
  • 2 Tbsp heavy cream or whipping cream (30g)

Instructions

Spiced Cake Layers:

  1. Preheat oven to 350°F/175°C. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray.
  2. Mix together 3 cups flour, 1 1/2 cups granulated sugar, 1 1/2 cups brown sugar, 2 1/2 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger and 1/2 tsp nutmeg in a large bowl until fully combined.
  3. Mix 1/2 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain.
  4. Mix in 4 large eggs on low until just incorporated, 2 at a time.
  5. Add 1 cup sour cream, 1/2 cup unsweetened apple sauce, 1/2 cup vegetable oil and 1 tsp of vanilla extract. Mix on a low speed until just incorporated.
  6. Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for a few more seconds to make sure everything is properly mixed together.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 32-34 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
  9. Flip the cake layers onto a wire rack to cool.
  10. Use a serrated knife to level the tops of the layers once they're fully cooled.
  11. If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Cinnamon Cream Cheese Frosting:

  1. While the cake layers bake and cool, make the cinnamon cream cheese buttercream frosting.
  2. Beat 1 cup of butter (2 sticks) and 1 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
  3. Mix in 1 tsp of vanilla extract, 1 tsp cinnamon and 1/2 tsp of salt.
  4. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Halfway through add 2 Tbsp of heavy cream to make the frosting easier to mix.
  5. If the frosting is too thick, add in additional cream (1 TBSP at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Assembling This Spice Cake:

  1. Stack and frost the spiced cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
  2. Spread an even layer of buttercream between each cake layer.
  3. Cover the cake in a thin coat of frosting. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper then decorate as desired! I colored my leftover buttercream with some gel food coloring and spread streaks of it up the sides of the cake to create a Fall-inspired look.

Notes

This recipe can be made with a stand mixer or hand mixer. I like to use the paddle attachment when making the batter and frosting, but you can also use a whisk attachment or a large bowl and hand mixer.

I recommend making your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 493Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 80mgSodium 248mgCarbohydrates 70gFiber 1gSugar 56gProtein 4g

Tracy

Saturday 17th of February 2024

Hi, can you make this into a layered 9x13 pan?

Chelsweets

Saturday 17th of February 2024

Hi Tracy,

You totally can! One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall.

Bake for 40-50 mins at 350 F / 175 C. I recommend using heating cores (like these: https://amzn.to/3uFecqI ) if you have them to help large cake layers like this bake more evenly and quickly.

Melissa

Monday 11th of December 2023

Can this be made without apple sauce?

Chelsweets

Sunday 17th of December 2023

Hi Melissa,

It totally can! You can use additional sour cream, or buttermilk or whole milk in its place. Hope that helps, happy baking!

Mindy A.

Tuesday 10th of October 2023

Any tips on how to get all Those colors into a piping bag without them mixing too much and turning brown or grey?

Chelsweets

Sunday 15th of October 2023

Hi Mindy,

I usually just use a large offset spatula to spread the different colors on the sides of the bags, but you can also spread the frosting a piece of plastic wrap, roll it up like a sausage, cut off on of the ends, and then place that inside a frosting bag. Both way work well to keep the colors separate. Hope that helps, happy baking!

David

Thursday 15th of December 2022

Just made this for a friend's party and it was a hit! Do you have a listing anywhere of all the flavors of cake you put into these various cake designs? This one is labeled "Spice Cake" so I found it easily, but it would be great to see all the different types of cake you have recipes for which may not be labeled by the flavor of the cake inside.

Chelsweets

Sunday 18th of December 2022

Hi David,

So happy to hear that! Sadly I don't have a list of all my cake flavors, but I do have a layer cake category that lists out all my layer cake recipes! Here's the link: https://chelsweets.com/tag/layer-cakes/

I also tag the flavor in all my posts, so if you search for a flavor any recipe with has it will pop up! It's not quite what you're looking for, but hopefully that will help for the future. Happy baking :)

Layered Cinnamon Coffee Cake with Cinnamon Streusel - Chelsweets

Monday 8th of November 2021

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